Sake Shorthand

Everything you need to know about Japanese rice wineBy Linda Burum

Matching Sake with Food

Daiginjos: Generally delicate, nuanced, aromatic, and tasting of ripe fruit, daiginjos do best as an aperitif or a match for mild fish or subtly seasoned appetizers.

Ginjos: Slightly more fruity and assertive than daiginjos, these light, smooth sakes match well with sushi, seafood, and light pastas.

Junmais: Often rustic, with a woody nose, junmais are bolder and more assertive still. They can be paired with bigger flavorsgrilled chicken, pork, or tempura.

Tokubetsu Junmais: With their special designation, these sakes give brewers leeway to create distinctive flavors. Most are bold and meaty and will stand up to steaks, oilier foods, and rich sauces.

Honjozos: These are often excellent with a wide range of flavors due to a cleaner, drier taste, moderate acidity, and crisp finish.

Most sakes are best consumed when youngunder a year old. A caveat: The shipping dates on some bottles follow what is known as the Emperor's Calendar. Unless you're Japanese, they likely won't make sense. It's best to find a trustworthy retailer and inquire about the bottle's age.

Although small ceramic cups and cedar boxes called masu have long been traditional drinking vessels, nowadays most sake sommeliers serve premium sake in wine glasses so the aromas can be better appreciated. But the traditional salutation when drinking sake remains "Kampai" ("Empty cup")!